Laksa is a must-try when you visit Singapore. It is a combination of what Singaporean like into one dish – a spicy noodle soup with a coconut twist. This unique recipe is hardly found elsewhere in Asia or as delightfully cooked. It is also my dad’s favorite and maybe the reason I instantly thought of showing you how to cook this local yumminess.

Swiss and Singaporean, born and raised in Switzerland, I am a fashion and lifestyle blogger at Blaastyle.com. I currently live in Singapore from where I discover and explore more about Asian culture.

Ingredients

Chili paste (Rempah)

• Dried shrimps

• 4 Dried red chili

• 3 Big red chili

• 2 Small red chili

• 6 Garlic pips

• 8 Shallots

• 6 Candlenuts

• 3 Sticks of lemongrass

• 1 Tbsp grounded anise

• 2 Slices of toasted-belacan

• 1 Thumb knob blue ginger (galandal)

Other Ingredients

• Chicken broth (made of chicken drumsticks – bones)

• Seafood broth (made of the prawn shelves – skin and head)

• 2 cups of coconut milk

• Laksa leaves (Daun Kesun)

• Dry beancurd (Taupok)

• Beansprouts

• Fresh prawns

• 2 Boiled eggs

• Fishcakes

• Rice Noodles

Preparation

1. Chop the dry and fresh chili, garlic, shallot, lemon grass, and galandal into small pieces.

1'. In a bowl, allow to soak the dried shrimps in warm water for about 15 minutes. Set aside.

1". Remove the shelves of the Prawns and set the prawn-meat aside.

2. Preparing the Rempah paste

Put the chopped ingredients into the blender with the grounded anise and candlenuts and mix until you start to have a paste. Then add into the paste the belacan that has been toasted for 1-2 minutes in a pan, and galandal. Blend again until you achieve a nice-looking red paste. This is your Rempah paste.

Take the soaked dried shrimps and also blend to achieve a nice thick paste similar to the Rempah.

3. Preparing the Laksa soup

Seafood broth – In a large pot, fry the shelves (skin and head) in one table spoon of oil until they turn red. Add water and bring to boil. Reduce heat and add the laksa leaves. Let it simmer for 30-40 minutes.

Chicken broth – In another large pot, bring to boil the chicken drumsticks (and meat - optional), reduce heat and let it simmer for 30-40 minutes.

In a wok or pan, fry the Rempah until it turns into a deeper red or darker colour. Set aside. Repeat the same step for the dried-shrimp paste.

Mix both chicken and seafood broths into a pot. Add the Rempah and shrimp pastes. Stir until the pastes are fully mixed with the broths. Let it cook at medium heat and simmer for a while (about 10 or more minutes). Then, add the coconut milk. Let it cook until it boils.

In another pot, cook the prawn meat in hot water, followed by the beansprouts and the noodles.

After cooking the laksa soup for a while, cook the taupok in the laksa soup for a few minutes before serving. This will add extra flavour.

4. Put the rice noodles in a serving bowl, add in the laksa soup with taupok and all other ingredients – cooked prawns, beansprouts, fishcakes, and eggs. Chop one or more laksa leave to sprinkle over the bowl upon serving.

Shiok ! Enjoy your laksa noodles.

The local gastronomy

Singapore has multiple culinary influences that are enjoyed by both locals and visitors. From Chinese, Indian to Western food, it is a blend of all notable ethnic groups and cultures. One amazing aspect of this city/country is that hawker centers can have just as delicious dishes as Michelin-star restaurants.